Fish & chips with coconut batter and tartare sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway
Ingredients
- 600g boneless and skinless fillet of cod loin
- 75g plain flour
- 1 egg
- 100ml coconut milk , plus a little extra if needed
- 1 tsp baking powder
- vegetable oil , for frying
For the tartare sauce
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 4 small or 2 large cornichons , chopped
- 1 tbsp capers , drained
- 1 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
To serve
- oven-baked chips
- cooked peas
- 2 lemons , quartered
Method
- STEP 1
Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.
- STEP 2
In a small bowl, mix together the tartare sauce ingredients and set aside.
- STEP 3
Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
- STEP 4
Serve the fish with the chips, peas, tartare and lemon wedges.
